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Cooking: How To Make Gluten Free Fried Mozzarella Cheese Sticks (or Bites)

Updated on April 8, 2014
hellovictoria profile image

Tori is a 25 year old DIYer living in Northern Atlanta with her boyfriend and two cat babies. She loves crafting & experimenting with color.

the finished gluten free mozzarella sticks, complete with marinara.
the finished gluten free mozzarella sticks, complete with marinara. | Source

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By now I think it is probably obvious to my readers that I follow a gluten free diet. I don't have Celiac (that I know of) thank goodness, but I do have a pretty strong gluten intolerance, so I try to cook gluten free no matter what - especially when I have serious cravings or when there is a potluck at work.

Cooking gluten free has become an adventure for me as it really gives me the opportunity to experiment with recipes, which I love to do - and working at a place that organizes potlucks all the time gives me a chance to test out my experiments on my colleagues (don't worry, I taste test them myself first, if I don't think it's good I scrap it and start again :P).

Over the past two years or so that I've really gotten more into my cooking, I have come up with many recipes that I can use to substitute for foods that I love but can't have anymore. Having these recipes available means I can cook something every once in a while that I might not usually get to eat.

Now, these recipes might not necessarily be healthy, but I did say every once in a while - and just because I'm gluten free doesn't mean I have to be a health nut about everything I eat, that's for sure! :)

That being said, I have come up with this gluten free mozzarella bites recipe for that once-in-a-while craving that I sometimes get for mozzarella sticks. My favorite mozzarella sticks are served at Fatz Cafe, Sonic, and Culvers - especially Culvers! These cheese bites aren't quite like any of these restaurants, but I like to think they come relatively close to Sonic's depending on the size and thickness of the cheese you choose to use.

This is a great recipe to make as just a little snack, or a side at dinner time - it's also a great appetizer option for the company potluck or the Superbowl Party, especially if you have a friend or two that are coming and eat gluten free!

I hope you enjoy this recipe!!

this is all you need for this recipe!
this is all you need for this recipe! | Source

Cook Time

Prep time: 1 hour
Cook time: 5 min
Ready in: 1 hour 5 min
Yields: 1 bowl (appetizer)

Ingredients

  • 1 packet Namaste Foods Gluten Free Italian Herb Coating Mix, or your favorite type of GF coating mix (you can also just use regular all purpose GF flour)
  • 2 eggs, or egg substitute
  • 3-4 cups sunflower oil, or your favorite cooking oil
  • 1 8 oz package of Mozzarella Cheese, pearls are easiest but you can slice a regular ball too
  • about 1/8 cup parmesan cheese
  • your favorite marinara or spaghetti sauce

*Note*

The Namaste Foods Italian Herb Seasoning mix is AWESOME --- but it is a little strong on the herbs. I recommend diluting the mix with some all purpose GF flour to lighten up the herby taste. If you don't like the really herby taste on your cheese sticks, you can try their gluten free home style coating mix (click the link to view the product). These can be found at Publix as well. Don't have access to this brand? You can use another gluten free all-purpose flour such as Jules, Bob's Red Mill or King Arthur Flour.

the mozzarella pearls after the first round of coating mix!
the mozzarella pearls after the first round of coating mix! | Source
the now-frozen mozzarella bites
the now-frozen mozzarella bites | Source
While frying in the wok, I only fried between 4 and 8 at a time so that I didn't let any of them overcook. (side note - this is the 2000th picture I've taken with my phone - what a milestone, cooking all the time, describes me perfectly!)
While frying in the wok, I only fried between 4 and 8 at a time so that I didn't let any of them overcook. (side note - this is the 2000th picture I've taken with my phone - what a milestone, cooking all the time, describes me perfectly!) | Source
  1. Crack both eggs into a cereal bowl and whisk until the yolk is combined with the whites.
  2. Drop the mozzarella pearls into the egg and coat entirely.
  3. Place seasoning mix and Parmesan cheese in a Ziploc bag (if you use the Namaste brand, they actually come with coating bags!!).
  4. Transfer the mozzarella pearls from the egg bowl to the seasoning bag - let excess egg drip back into the bowl as you transfer them.Seal the bag and shake until well coated.
  5. Take each pearl from the bag and drop them back into the egg - gently shake each one to remove any excess breading.
  6. After the second egg coat, drop back into the seasoning bag and shake again until fully coated.
  7. Transfer the breaded mozzarella pearls to a baking sheet. Ensure that the cheese is as completely covered by the coating as possible, and freeze until completely frozen - for me it was about 40-45 minutes.
  8. A few minutes before you are ready to cook the mozzarella pearls, pour the oil into a deep pot or pan (I use a wok for all of my "deep" frying"). If you don't measure oil like me, the oil should be about an inch and a half deep in the pan. Turn the heat on the stove to medium high (about 6 or 7 on a 1-10 knob).
  9. Remove the mozzarella pearls from the freezer. Drop each in quickly, a few at a time and cook until they are cripsy (or about 1 minute).
  10. You may run into an issue where your cheese is starting to ooze out of the breading. That's ok - it happens! If this happens to you, make sure the oozy-cheese side is facing up in the oil and then also facing up on the plate. Gravity will keep your cheese inside its shell ;) If you place it upside down at any point while it is still extremely hot, it will fall out of the shell.
  11. Transfer cooked mozzarella pearls to a plate with a piece of paper towl on it to soak up any extra oil. Repeat the cooking process until all the pearls are cooked.
  12. Let the pearls cool for 4-5 minutes before serving.
  13. Pour your favorite spaghetti or marinara sauce into a side dish and serve. Enjoy your gluten free mozzarella bites!

The Only Way to a Perfect Recipe Is to Tweak It

If you follow my recipes, you will know that I always love to hear about it if you end up making my recipe. Did you like it? How did it turn out? What did you do differently? Leave me a comment or send me some kind of message about your experience as the only way to make a great recipe is to keep tweaking it!

Thanks for reading - have a great day!

the finished product - just so you get to see it again!
the finished product - just so you get to see it again! | Source

Comments

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    • kenneth avery profile image

      Kenneth Avery 5 months ago from Hamilton, Alabama

      (Hi) hellovictoria,

      Superb recipe; Great writing. I love food items that are healthy. And this one is a great appetizer or for me, a complete meal.

      Keep up the great writing.

    • hellovictoria profile image
      Author

      ToriM 3 years ago from Atlanta

      I'm really glad your friend found out what was troubling her. Gluten can be a very detrimental protein for us all, that's for sure! I hope you both enjoy the recipe! :)

    • Michael Kismet profile image

      Michael Kismet 3 years ago from Northern California

      The term "gluten-free" caught my eye. I have a friend that was constantly in a state of fluctuating health, one week she was fine another she was terribly ill. She went to all sorts of doctors, and none could really pinpoint the catalyst to her health woes. All they did was prescribe her with drugs that did more harm than good.

      She became increasingly depressed and discouraged, until she read an article about how gluten was making some people sick. And sure enough she ultimately discovered that she had a severe gluten allergy. She started keeping a food diary and only ate gluten free, msg free foods, and she slowly sprung back to her feet.

      I remember holding her in my arms while she cried wanting to end her own life, and today she's perfectly healthy and the lovely, productive person I know her to be..it's like night and day. More than ever, we should be vigilant of what were allowing into our diets.

      I will be passing this on to her, she would love to make these, and honestly this hub made my mouth water, that's a little embarrassing to admit. =) Maybe you can make a note on here about how bad gluten and msg can be for you..

      Thank you so much for sharing this, and I look forward to more gluten free foods anyone can make and enjoy, cheers!

      M